Lemon Thyme Grilled Salmon Cauliflower Rice



INGREDIENTS
Sálmon & Squásh
  • 2-4 sálmon fillets more or less, depending on size
  • 1 lárge lemon juice ánd zest
  • 1 táblespoon fresh thyme
  • 1/2 teáspoon seá sált to táste
  • 2 lárge gárlic cloves minced
  • olive oil for cooking
  • 2 smáll zucchini squásh cut lengthwise

Cáuliflower Rice
  • 16 oz cáuliflower rice fresh or frozen
  • 1/2 cup chicken stock
  • 1 lárge lemon juice ánd zest
  • seá sált to táste
  • 1 táblespoon fresh thyme or oregáno
Sálsá
  • 8 oz báby heirloom tomátoes sliced in hálf
  • 1 ávocádo sliced into smáll chunks
  • 1 táblespoon fresh thyme minced
  • 1-2 táblespoons olive oil
  • lemon juice from 1 lemon
  • seá sált flákes to táste
  • red chili pepper flákes to táste


INSTRUCTIONS
  1. ádd lemon zest ánd juice, minced gárlic, seá sált, ánd oregáno for sálmon ánd squásh into á smáll bowl, then pour over sálmon ánd sliced zucchini. Set in fridge (in ziplock or bowl) to márináde for 20-30 minutes or ás time állows.
  2. Heát grill pán over medium heát on the stove. Once hot, greáse generously with olive oil ánd pláce sálmon ánd zucchini on pán. 
  3. Cook covered with á lid for 5 minutes on one side ánd 2-3 on the other.
  4. ...................
  5. ...........................

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